Mab Made Food: Recipes, Lunches, & Weekly Menu Plans
Recipe: Grilled Nectarine and Bean Salad
This bright bean filled salad is filled with all sorts of things that it actually has a fun texture and the taste works pretty well. Since there are beans and chickpeas it kind of acts as a reverse bean bowl but also that means it is actually quite filling as a main dish. The dressing is just a nice acidic lemon vinaigrette but a creamy sour cream based dressing wouldn’t be amiss either, if you skip the acid in the dressing though maybe add some tart tomatoes or spinach to off-set the sweetness of the grilled nectarines.
Grilled Nectarine and Bean Salad
AuthorMabCategoryDifficultyBeginner
Yields4 ServingsPrep Time20 minsCook Time10 minsTotal Time30 mins
Ingredients
150gcorn
2nectarines, cut into thin slices
120gred kidney beans
120gcooked chickpeas
1avocado, peeled and cut into cubes
1medium cucumber, cut into quarter moons
1small red onion, sliced
200gmixed greens
Dressing
30glemon juice
2gsalt
5gmustard
60mlolive oil
2gblack pepper
5gcoriander, chopped finely
Directions
1
Make the dressing by mixing together all of the ingreidents and set aside.
2
In a hot pan with a small amount of oil, roast the corn kernels leaving them in the pan on medium heat for 3-4 minutes until they color and then gently rotate them until all sides have a light char.
3
Remove the corn from the pan and set aside. To the same hot pan place the nectarine slices on one side and allow to cook for 5-6 minutes until they color then flip and repeat on the other side.
4
Remove the nectarines from the pan and allow to cool to room temperature.
5
Assemble the rest of the salad in a large bowl by placing the salad greens in a bowl and then adding the beans, chickpeas, cucumbers, tomatoes and avocado.
6
Add in the cooled corn and nectarines, pour the dressing over, toss and service right away.
Make the dressing by mixing together all of the ingreidents and set aside.
2
In a hot pan with a small amount of oil, roast the corn kernels leaving them in the pan on medium heat for 3-4 minutes until they color and then gently rotate them until all sides have a light char.
3
Remove the corn from the pan and set aside. To the same hot pan place the nectarine slices on one side and allow to cook for 5-6 minutes until they color then flip and repeat on the other side.
4
Remove the nectarines from the pan and allow to cool to room temperature.
5
Assemble the rest of the salad in a large bowl by placing the salad greens in a bowl and then adding the beans, chickpeas, cucumbers, tomatoes and avocado.
6
Add in the cooled corn and nectarines, pour the dressing over, toss and service right away.
